‘I think we’ll see a big rise in Korean food in general. It’s the next Asian food to become mainstream – less greasy than Chinese, less spicy than Thai and lighter than Indian,’ predicts One Canada Square head chef Jamie Dobbin.

‘No longer is smoke limited to your bacon or salmon. Smoke and fire are starting to show up all over the place—smoky is the new spicy,’ say iheartwines (incidentally, smoked seafood goes best with a Chenin Blanc or white Zinfandel; pulled pork with a dry rosé or Pinot Grigio).

According to Pinterest, we’ll all be grinding our beans, popping them in a filter and pouring over hot water to make our cuppa in 2016. It’s minimal and pretentious – hipsters (if indeed the hipster still exists in 2016) will love it.